Cream of Asparagus Soup II |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons unsalted butter |
1 large onion, chopped |
1 tablespoon flour |
32 fluid ounces chicken stock |
1 1/2 lbs asparagus, washed,woody ends clipped off,cut into 1-inch pieces |
1/2 teaspoon morton lite salt |
1/4 teaspoon white pepper |
8 fluid ounces evaporated skim milk |
Directions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the onions and sauté for 5 minutes or until tender.
3. Add the flour and cook until bubbly, stirring constantly.
4. Whisk in the stock.
5. Stir in the asparagus, salt, pepper, and bring to a boil.
6. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender.
7. Using a slotted spoon, remove 1/2 cup of asparagus to a plate.
8. In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth.
9. Return the soup to the saucepan and add the milk.
10. Cook, uncovered, over medium heat until hot.
11. (Do not boil).
12. Ladle soup into bowls and garnish with the reserved asparagus.
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